Step 1: 

Gather and measure out all of your ingredients. Make the saffron stock by mixing the saffron threads with 750ml of boiling water. 

Step 2:

In a bowl, mix all the ingredients for the yoghurt. Stir together the yoghurt, cucumber, salt, garlic, and the chopped dill and set aside in the fridge while you move on to the meatballs.

Step 3:

In a second larger bowl, mix the lamb, red onion, mixed spices, garlic, egg, breadcrumbs, salt, and fresh chopped coriander just enough so everything is evenly distributed. 

Step 4:

Now using wet hands, form the meatballs, trying to keep them all the same size so they cook evenly. If you have a kitchen scale, 35g meatballs will give you about 15 meatballs. 

Step 5:

Brown the meatballs in butter. This is just to give them some colour as they will finish cooking in the oven. Once brown, pull them out and set aside. 

Step 6:

In the same pot used to cook the meatballs put the rinsed basmati rice, sultanas, cardamom pods and saffron stock. Bring to a boil. 

Step 7:

Once boiling, add the meatballs on top, cover and cook in a 170C oven for 23 minutes. 

Step 8:

After 23 minutes, garnish with toppings of your choice (flaked almonds, blood orange, sumac, fresh dill, fresh mint, etc.). 

Serve family style with the yoghurt on the side or plate up individually.